Roasted Asparagus Lemon Butter Pasta Salad Recipe

I absolutely love this roasted asparagus pasta salad. It’s incredibly tasty with its perfectly al dente pasta, crunchy asparagus roasted to perfection, sun dried tomatoes, lemon zest, and buttery Parmesan goodness, making every bite delightfully well-balanced. I’m thrilled by the fresh flavor and the cool twist to a classic dish.

I first tried this Roasted Asparagus Lemon Butter Pasta Salad when I needed a quick yet tasty dish for a summer lunch. I use 12 oz of pasta like linguine that holds the fat from the 3 tbsp melted unsalted butter pretty good.

I also roast 1 lb of asparagus until its tender and mix it with roughly chopped 1/2 cup sun dried tomatoes for a burst of flavor. I add 2 cloves minced garlic and toss everything with olive oil and a good squeeze of juice from one lemon, plus its zest.

The 1/2 cup grated Parmesan cheese makes it rich and oh so satisfying while salt and pepper bring out all the natural flavors. This salad pasta dish is not only delicious but also packs nutrients like vitamin C from the lemon and fiber from the asparagus making it a healthy, quick meal option.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really like how the lemon adds a tangy brightness that cuts through the richness of the butter and cheese. Second, the mix of roasted asparagus and sun dried tomatoes brings a great textural contrast that makes every bite interesting. Third, I enjoy how easy it is to put together, especially when I want something tasty without hours in the kitchen. And finally, the cool, refreshing twist of serving it as a chilled pasta salad makes it perfect for a warm day.

This pasta salad is super tasty and looks really cool too. I love how the roasted asparagus mixes with sun dried tomatoes, lemon, and parmesan cheese to create a flavor that’s both bold and refreshing. The dish is kind of simple and not too fussy, which makes it a go-to meal for me when I want something quick and satisfying. Everybody always seems to dig it, and honestly, it just feels like a perfect dish for a sunny day.

Ingredients

• Pasta gives essential carbs and energy, making the dish hearty and satisfying sometimes.
• Asparagus is packed with fiber and vitamins, adding a crisp, fresh texture.
• Sun dried tomatoes lend a burst of tangy sweetness along with vitamins and rich color.
• Lemon zest and juice brighten everything with a tart, lively flavor that excites.
• Butter imparts creamy richness and a slightly sweet profile that enhances the blend.
• Parmesan cheese adds protein, calcium and a savory salty depth to each bite.
• Garlic, a tiny powerhouse, brings bold flavor and wonderful health benefits alike.
• Olive oil offers healthy monounsaturated fats and a rich fruity note finishing the dish.

Ingredient Quantities

• 12 oz pasta (linguine or spaghetti works great)
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup sun dried tomatoes, roughly chopped
• 1 lemon, zested and juiced
• 3 tbsp unsalted butter, melted
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 425°F and bring a large pot of salted water to a boil for the pasta.

2. When the water is boiling, add 12 oz of your chosen pasta and cook till it’s al dente, usually around 8-10 minutes.

3. Meanwhile, toss the cut asparagus pieces (1 lb, trimmed and cut into 2-inch pieces) with 2 tbsp olive oil, 2 minced garlic cloves, salt, and pepper. Spread them on a baking sheet.

4. Roast the asparagus in the preheated oven for about 12-15 minutes until they are tender and a little charred.

5. Once the pasta is done, drain it and return it to the pot.

6. Add the roasted asparagus and 1/2 cup of roughly chopped sun dried tomatoes to the pasta.

7. Next, stir in the zest and juice of 1 lemon along with 3 tbsp melted unsalted butter.

8. Sprinkle in 1/2 cup grated Parmesan cheese and give everything a good mix so the flavors combine nicely.

9. Taste and adjust the salt and pepper as needed.

10. Let the pasta salad cool a bit before serving as a cold dish, and enjoy your tasty roasted asparagus lemon butter pasta salad!

Equipment Needed

1. Preheated oven (set to 425°F)
2. Large pot for boiling the pasta
3. Colander to drain the pasta
4. Baking sheet for roasting the asparagus
5. Cutting board to chop the asparagus, garlic, and lemon
6. Sharp knife for cutting all the needed ingredients
7. Lemon zester or grater for the lemon zest
8. Measuring cups and spoons for the butter, Parmesan, and oil

FAQ

• Q: Can I use a different type of pasta?
  A: Yeah, you can use any pasta you have on hand, but keep in mind that long noodles like linguine really hold the sauce well.
• Q: Do I really need to roast the asparagus?
  A: Definitely! Roasting brings out a sweet flavor in the asparagus that you just won’t get if you just boil or steam it.
• Q: Can I add protein like chicken or shrimp?
  A: Sure thing, adding grilled chicken or shrimp works great if you want a more hearty meal.
• Q: How long can I store the leftovers?
  A: You can keep leftovers in the fridge for up to 2 days, but be careful because the pasta might get a little soggy over time.
• Q: What if I’m out of sun dried tomatoes?
  A: If you don’t have sun dried tomatoes, you can try roasted red peppers or just skip them, though they do add a nice tangy flavor.

Roasted Asparagus Lemon Butter Pasta Salad Recipe Substitutions and Variations

• If you dont have linguine or spaghetti, fettuccine or penne can work pretty well.
• If asparagus isnt available, broccoli florets or green beans can be a good swap.
• No sun dried tomatoes? Try using roasted red bell peppers for a similar tangy-sweet vibe.
• If you’re out of Parmesan cheese, Pecorino Romano is a good, saltier alternative.
• No lemon handy? Lime juice and zest can do the trick, giving a different but nice twist.

Pro Tips

1. Make sure you cook the pasta just a bit less than you think it should be – the residual heat from mixing with the other ingredients will finish the cooking for ya and it will help to keep everything firm and not mushy.
2. Keep a close eye on the asparagus when it’s in the oven, cause it can go way too far from tender to burnt real quick, and no one wants a charred flavor that overpowers all the other tastes.
3. Try tossing in a pinch of red pepper flakes with the garlic while roasting the asparagus if you like a hint of heat, it really brings out the lemon and butter flavors.
4. If you can, reserve a little bit of the pasta water before draining it. Mixing in just a splash can help create a silkier sauce that clings better to the pasta and veggies.